| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Ethiopian |
Ethiopian |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Onion; sliced |
| 10 |
|
Cloves Garlic; sliced thin |
| 2 |
c |
Carrots; sliced thin |
| 1 |
c |
Water |
| 3 |
tb |
Corn oil |
| 1 |
ts |
Tumeric; ground |
| 1 |
|
Fresh hot green peppers; halved, to 3 peppers |
| 1 |
lb |
Cabbage; coarsely sliced |
| 1 |
ts |
Queman; see note |
| 1 |
tb |
Tomato paste |
| 1 |
ts |
Salt; to taste |
| 1 |
lb |
Potatoes; cut like french |
INSTRUCTIONS
Aleecha is a mixed vegetable stew. Quemam contains an ingredient not found
in the US. I'd substitute dry berbere spice mix. In dry pan over moderate
low heat, stir fry onion, garlic, and carrots for 2 mins. Add 1/2c of the
water and cook 5 mins longer. Add the oil and continue to simmer.
Add the tumeric, chilies, and cabbage. Cover the pan and steam to reduce
the bulk for 2 mins. Stir well and add the quemam, tomato paste, salt and
the potatoes.
Cover the pan and cook for 5 mins. Add the remaining water and simmer for 5
minutes more to soften the potatoes and thicken the sauce somewhat.
Serve at room temperature with Injeera.
From Sephardic Cooking by Copeland Mark Posted on Cooking echo by David
Pileggi Submitted By LISA GREENWOOD On 08-17-94
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 08,
1998
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